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Strip Loin Noisette Recipe

Name: Portland City Grills Strip Loin Noisette Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: French
Ingredients: 500 g Cherry tomatoes; 1 large Onion; 2 tbs Olive oil; 2 tbs Balsamic vinegar; 1 tsp Sugar; 0.5 tsp Salt; 0.5 tsp Black pepper; 4 medium Yukon Gold potatoes; 4 tbs Butter; 250 ml Chicken broth; 1 tsp Fresh thyme; 0.5 tsp Salt; 0.5 tsp Black pepper; 4 steaks Strip loin steak; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil

Inspired by Portland City Grill

Time1h

Serves4

roasted tomato onion marmalade, potato fondant

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Ingredients

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Tomato Onion Marmalade

1 1/8 lb (500 g) Cherry tomatoes

1 large Onion

2 tbs olive oil

2 tbs Aged balsamic vinegar

1 tsp sugar

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Potato Fondant

4 medium Yukon Gold potatoes

4 tbs Butter

1.06 cup (250 ml) Chicken broth

1 tsp Fresh thyme

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Strip Loin

4 steaks Strip loin steak

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

Method

Tomato Onion Marmalade

Prepare the Vegetables

Preheat the oven to 200°C (400°F). Halve the cherry tomatoes and slice the onion thinly.

Roast the Tomatoes and Onions

In a baking dish, toss the cherry tomatoes and sliced onion with olive oil, balsamic vinegar, sugar, salt, and black pepper. Roast in the preheated oven for about 25-30 minutes until caramelized.

Blend the Marmalade

Remove from oven and let cool slightly. Blend the mixture until you achieve a chunky marmalade consistency. Set aside.

Potato Fondant

Prep the Potatoes

Peel the Yukon Gold potatoes and cut them into cylindrical shapes, about 2 inches thick.

Sauté the Potatoes

In a large skillet, melt the butter over medium heat. Add the potatoes and sear on all sides until golden brown, about 5 minutes.

Add Broth and Seasonings

Pour in the chicken broth, add fresh thyme, salt, and black pepper. Bring to a simmer and cover the skillet. Cook for about 20-25 minutes, or until the potatoes are tender.

Finish Cooking

Remove the lid and let the broth reduce until it thickens slightly, about 5 minutes. Set aside.

Strip Loin

Season the Steaks

Pat the strip loin steaks dry with paper towels. Season both sides generously with salt and black pepper.

Sear the Steaks

In a hot skillet, heat olive oil over high heat. Add the steaks and sear for about 3-4 minutes on each side for medium-rare, or until desired doneness.

Rest the Steaks

Remove the steaks from the skillet and let them rest for 5 minutes before slicing.